Andouille and Pepper Jelly Crostini

Sweet and heat and smoke. That's the holy trinity of flavor right there, and this little appetizer delivers all three in a single bite. At Lagniappe, we put these out during Mardi Gras season and watch grown adults elbow each other out of the way to grab the last one off the platter.

The secret is getting a good sear on that andouille. You want those coins caramelized around the edges, the fat rendered out, the smoky perfume filling your kitchen. That's when the magic happens. The pepper jelly goes on at the end, a little puddle of sweetness that melts slightly from the warmth of the sausage and creates this sticky, spicy glaze.

My grandmother Evangeline made something similar for church suppers, though she used her own fig preserves instead of pepper jelly. I've tried it both ways over the years. The pepper jelly wins because it brings that gentle burn that plays so well against the smoke. But if you've got good preserves and want to honor your own grandmother, I won't tell you no.